A few podis that I cannot live without. I make these once in about 2 months in small quantities to retain freshness. I used to get these from my mom, but she’s older now and I’m older haha, so started making rasam podi and molagapodi on my own, and slowly started making pretty much all the podis. Especially with the covid situation!
I love Kripal Singh’s Food Lovers TV where he spotlights older, unique, out of the way establishments mostly in Bengaluru. One of these episodes featured The New Modern Hotel (not sure of the name) in Bengaluru, and their homestyle cooking and thaali. Now, if I must choose someone to eat on my behalf, if that ever happens, I would choose Kripal. The way he experiences the food and relates the experience, the way he enjoys it – he is the BEST! The food featured was South Canara cuisine, I think it’s coastal karnataka, satvik food, plenty of coconut, and jaggery, and just everything good! I fell in love with this episode, and the side dish of okra gojju that he used the pooris to dip in. Googled the recipe, and I came up with what I think is the dish featured. From my research, it’s very similar to the pagarkai gojju made with a unique masala paste made of sesame seeds and coconut, in addition to the dals and red chilies. I had to make it immediately. Like the same evening. But I waited to serve it with with the pooris, along with a hodge podge thaali I made up with various leftovers, as I was craving a Woodlands style thaali. Here is the recipe!
A super simple side dish. Sometimes, you have a lot of vegetables – a couple of potatoes, a carrot, some peas, half a cauliflower, but none enough to make a side dish. This is a perfect curry to use up all of those, and make a great curry that’s perfect as a side dish for rotis. This is a great lunch box item, a quick breakfast dish, or an excellent vegetable to go along with a dal, and some rice or rotis.
Kuzhambu is a generic thick, sour gravy in Tamil cuisine, meant to be eaten with rice or as a side for idli/dosai/pongal/etc. It is generally made with a tamarind base, although it can also have buttermilk/yogurt as base. It is not the same as sambar, although the base stock is tamarind for both. Kuzhambu may or may not have dal (paruppu/lentils) whereas sambar will always have dal along with the tamarind stock. Both may have vegetables. Sambar is generally slightly thinner than kuzhambu. This recipe is one of those which is by definition hot and spicy – “kaaram” means hot (red chili hot). Kuzhambu means a thick slurry/gravy. The stars of this recipe are shallots, garlic, and lots and lots of curry leaves (kariveppilai). The flavor is enhanced by using virgin, cold pressed nallennai (unfiltered sesame oil).
This is a 15 minute recipe, if you have the vangi baath masala (spice powder) ready.
Basically, cook the rice. Chop and saute the green peppers. Mix them up together in a bowl with the masala powder, and temper. Done!